We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Grain Products: Traditional and Innovative Technologies.
- Authors
Gómez, Manuel; Pereira, Eliana
- Abstract
This document, titled "Grain Products: Traditional and Innovative Technologies," discusses the current knowledge and research gaps in the field of cereals and grain processing. While there is a solid understanding of well-known cereals like wheat, maize, and rice, there is a lack of knowledge regarding other cereals and grains, especially those used in local products or gluten-free alternatives. The document highlights various studies on specific grain-based products, such as polenta, Mahewu, and Bourbon, as well as gluten-free products like pasta and bread. It also addresses the nutritional enhancement of cereal-based products and the reduction of food waste through grain processing. The document emphasizes the need for further research in these areas to improve product quality and meet consumer demands.
- Subjects
CEREAL products; GLUTEN-free foods; BUCKWHEAT; TECHNOLOGICAL innovations; SORGHUM; FERMENTED foods; BREWER'S spent grain; BAKED products
- Publication
Foods, 2024, Vol 13, Issue 7, p1126
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13071126